Tanzania coffee bean characteristic flavor taste variety origin story Kilimanjaro coffee bean flavor

Tanzania is a typical East African country. Qianjie Coffee found that many people like to compare Tanzanian coffee beans with his neighbor Kenya. Qianjie Coffee feels that compared with Kenyan high-quality coffee beans, Tanzanian coffee beans have less bright acidity, softer beauty and more sweetness. Tanzania coffee beans are most famous for Kilimanjaro coffee beans in the northeast. So what's the difference between coffee beans in northeastern Tanzania and coffee beans in the south?

Source of Tanzanian beans: in 1898, bourbon coffee was introduced by Catholic priests to the Kilimanjaro region of Tanzania. Then the Kent species was introduced in 1920. Therefore, up to now, coffee beans in Tanzania are mainly bourbon and Kent. Bourbon coffee fruit is short and round, with high density of pulp and seeds. Bourbon coffee usually has high sweetness and bright acidity. The output of bourbon coffee is 20-30% higher than that of iron pickup, but it is still regarded as a low-yield bean seed and is also vulnerable to rust leaf disease. Kent: a hybrid variety of Tibika found in India with high yield and strong disease resistance.

Tanzania: Kilimanjaro, Ruvuma, Mbeya. Kilimanjaro

This is the oldest Arabica coffee producing area in Tanzania, so it is not excessive to say that this area has the longest time to develop the international reputation of the producing area. Because of the long history of the coffee industry, the infrastructure here is also good, but many coffee trees are quite old, so the yield is relatively low. In recent years, other crops have a tendency to gradually replace coffee. Altitude: 1050-2500 m, harvest time: July-December. Ruvuma

This area is located in the southernmost part of Tanzania and its name comes from the Ruvuma River. Coffee is mostly grown in the Mbingo area, which is considered to be a potential producing area to produce high-quality coffee, 1200-1800 meters above sea level, with harvest time from June to October. Mbeya

Located around the city of Mbeya in southern Tanzania, this area is an important producer of high-value export crops such as coffee, tea, cocoa and spices. In recent years, it has attracted the attention of many certification bodies and non-governmental organizations, in order to improve the low-rated coffee quality in this area: altitude: 1200-2000, harvest time: June-October. Kenyan coffee grading system

Coffee in Tanzania is graded in the same way as in Kenya, both according to the size of coffee beans. When screening, let the raw coffee beans pass through the screen with fixed-size holes. The larger the number of the screen, the larger the particles of the raw coffee beans.

AA grade: particle size (Screen Size) between 17mm and 18mesh (7.20mm screen)

AB grade: particle size (Screen Size) between 15mm and 16mesh (6.8mm~6.2mm screen)

PB: round raw beans, accounting for about 10% of all coffee beans

Class C: particle size (Screen Size) between 12 and 14 mesh (4.8mm~5.6mm sieve) washing method

Tanzanian coffee is mostly washed. After picking, coffee farmers will send the coffee fruit to the nearest processing plant for processing.

Front Street Coffee Tanzania Kilimanjaro Coffee

Treatment: washing

Grade: AA

Producing area: Kilimanjaro volcano area in the northern highland

Variety: bourbon

Altitude: 1300-2000m

Tanzania is a typical East African country, bordering Kenya and Uganda to the north, Malawi, Mozambique and Zambia to the south, and Rwanda and Burundi to the west. When it comes to Tanzanian coffee, the first thing that comes to mind for many coffee people is Kilimanjaro. Yes, this is a unique "Kilimanjaro flavor", it has a mellow texture, suitable acidity and strong aroma, has the laudatory name of "coffee gentleman". Qianjie Coffee takes Tanzanian coffee compared with his neighbor Kenya. Compared with Kenyan high-quality coffee beans, Tanzanian coffee has less bright acidity, softer beauty and more sweetness. The strong smell of red wine is also a characteristic of Tanzania.

Kilimanjaro volcano area

Kilimanjaro

Kilimanjaro is the largest coffee producing area in Tanzania, and Kilimanjaro coffee is also an important lifeline of the Tanzanian economy. Kilimanjaro coffee comes from Mount Kilimanjaro, the highest mountain in Africa in northeastern Tanzania. Local coffee farmers grow between 1300 and 2000m above sea level, are bred by volcanic ash, and grow at high elevations, producing coffee beans of high quality.

Qianjie coffee roasting

Kilimanjaro coffee is a uniform size of large coffee beans, the color is gray-green, compared with a strong sour and sweet flavor, excellent flavor. Medium and shallow baking will give off a sweet taste and a light sour taste.

Qianjie believes that the properties of this bean are very similar to Kenyan coffee, using medium and shallow roasting to highlight the bright and thick acidity.

Coffee cup test report on Qianjie

Dry incense: caramel

Wet fragrance: berries

Cup test results: imported citrus, berries, tea

Qianjie coffee brewing parameters

Filter cup: V60

Powder / water ratio: 1:15

Water temperature: 91 degrees

Degree of grinding: 20 standard sieve through 80%

Qianjie coffee brewing method

30 grams-125 grams-225 grams.

30 grams of water is steamed for 30 seconds, and 125 grams of water is injected around the circle at the end of steaming. Wait for the water level to drop to half, and continue to inject 225 grams of water around the circle.

Description of coffee flavor in Qianjie

Honey, berries, tea, citrus.

Qianjie Coffee Southern Tanzania

Producing area: southern region

Variety: bourbon

Treatment: washing

Grade: AA

Altitude: 1200-2100 m

There are few kinds of coffee in Tanzania, but the demand for coffee produced in Tanzania is also relatively high in the world coffee market, because many people like the flavor characteristics of Tanzanian coffee. What are the flavor characteristics of Tanzanian coffee? How about coffee in southern Tanzania? Let's learn about it with Qianjie.

Tanzania is located in the central and eastern part of Africa, Tanzania boutique coffee is a typical representative of washed coffee, bright and delicious acidity is one of its major characteristics.

Tanzania's neighbor Kenya is a well-known producer of boutique coffee. Tanzania has many similarities in the flavor of its coffee beans with Kenyan coffee because of its similar geological conditions. Coffee in Tanzania is mainly grown in the north and south of its territory. the excellent altitude and climatic conditions make the quality of these coffees very potential. coffee in the south also has the traditional flavor characteristics of Tanzanian coffee.

Qianjie coffee baking curve

In order to highlight the coffee flavor of coffee in the south, Qianjie coffee roasters use medium-light roasting.

Coffee cup test report on Qianjie

Dry aroma: berries, fermentation

Wet fragrance: berries, flowers

Cup test: citrus, caramel, nuts, fermented aroma

Qianjie coffee brewing parameters

Filter cup: V60

Water temperature: 91C

Gouache ratio: 1:15

Degree of grinding: 20 sieve pass rate 80% Qianjie coffee brewing method

30 grams of steam for 30 seconds, after the end of steaming, circle injection of water to 125 grams, and so on after the water level dropped by half, continue to circle injection of 225 grams, the total extraction time is 2 minutes.

Description of coffee flavor in Qianjie

Floral aromas, berries, oranges, nuts. The difference between Kilimanjaro coffee beans and southern coffee beans

Qianjie coffee found that Kilimanjaro coffee will be more acidic than the southern coffee, the southern coffee will show a nutty flavor when cold.

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